Sweet Potato and Black Bean Tostadas
A delicious and nutritious plant-based meal that is easy to make.
Ingredients
- 2 sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 can black beans, rinsed and drained
- 1/2 red onion, diced
- 1/2 cup corn kernels
- 1/2 cup cherry tomatoes halved
- 1 avocado, diced
- 1/4 cup cilantro chopped
- 4 tostada shells
- Salt and pepper to taste
- Optional toppings: salsa, sour cream, lime wedges
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
- In a medium saucepan, heat the black beans over medium heat until heated through. Mash some of the beans with a fork to thicken the mixture.
- In a small bowl, combine the diced red onion, corn kernels, cherry tomatoes, avocado, and cilantro. Season with salt and pepper to taste.
- To assemble the tostadas, spread a layer of mashed black beans onto each tostada shell. Top with the roasted sweet potatoes and the corn and avocado salsa.
- Serve the tostadas with optional toppings such as salsa, sour cream, and lime wedges.
- Enjoy!
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 10gFat: 10gFiber: 12g
